The flexitarian prescription

It’s been threatening to rain here this last week and everywhere I look I see fall has settled in and winter wants everyone to know that she’s not far away. And when the weather finally turns, there is nothing better than a rich, warm bowl of soup that sticks to the bones and tastes delicious. Enter, broccoli cheddar soup—bread bowl optional, but highly suggested.

For this recipe, I used vegetable broth and plant-based milk and plant-based butter for the base, but I still used a dairy cheese. Mostly because I have yet to find a plant-based sharp cheddar that has the same melting properties needed to make this soup have the velvety smoothness it’s known for. So while it’s not vegan, it’s still plant-based. Oh, and I used twice the broccoli that most recipes call for and honestly, I think it’s the best damn version I’ve ever had. And no, not just saying that cause I made it : ) Anyway, give it a whirl. It’s super duper delicious.

Broccoli Cheddar Soup

PREP TIME: 10 minutes | COOK TIME: 30 minutes

• 1 shallot, diced
• 1 TBS garlic, minced
• 1 TBS olive oil
• 3 TBS plant-based butter
• ¼ cup flour
• 1 tsp crushed red pepper flakes
• 2-3 cups vegetable broth
• 1 cup unsweetened nut milk
• 1 cup plant-based cream
• 2-3 medium sized carrots, about ½ cup, sliced very thin or julienned
• 2-2½ cups broccoli florets
• 2 cups sharp cheddar cheese
• Salt and pepper to taste

Saute shallot and garlic in oil for 3-4 minutes over medium heat. Add butter and once it’s melted, add flour stirring constantly to make a medium-density rue. Using a whisk, add 2 cups vegetable broth and red pepper flakes. Once the liquid begins to thicken, stir in milk, then add carrots and broccoli.Cook for about 5 minutes then stir in cheese. Add more broth if needed. Cook on low heat for about 15-20 minutes. Done. Enjoy!